Summer is happening and it's happening soon. And since I'm typing this during a full-on thunder and lightning storm? It's safe to say I couldn't be any more ready.

But let's start small. Summer is all about jumping into things: pools, road trips, super short jean skirts. Spring is about new things. Fresh things. Slowly-growing things. Citrus things and bright pink flowers, if you will.

I really hope you will.

So let's finish up spring right and kick off summer proper. Let's ignore the rain... and zest some lemons.

This is where good things start.

Oh hey. Life tip? When life gives you lemons... make lemon brownies.

Lemon brownies? Lemonies? What?

Yes. Thick, cakey lemon squares the density and texture of a chocolate brownie. I'm so serious. This is no lemon bar. This is a lemon brownie and it absolutely must be apart of your spring and summer/life if you're into citrus and sugary things.

And no big deal, but they're also glazed with a super zesty glaze.

And maybe I ate the leftover glaze with a spoon, but we don't have to talk about that.

Preheat oven to 350°F. Spray an 8-by-8-inch baking dish with cooking spray and set aside.

Zest and juice two small lemons; set aside.

In the bowl of an electric mixture fitted with the paddle attachement, beat the flour, sugar, salt, and softened butter until combined.

In a separate bowl, whisk together the eggs, lemon zest, and lemon juice until combined. Pour into the flour mixture and beat at medium speed until smooth and creamy, about 2 minutes.

Pour into baking dish and bake for 25 minutes, or until just starting to turn golden around the edges and a toothpick inserted into the center of the brownies comes out clean. Allow to cool completely before glazing.

When brownies are cooled completely, make the glaze by whisking together all three ingredients. Spread over the brownies with a rubber spatula, cut into bars, and serve!